Our first food adventure of 2022 was a Christmas dinner at the golden fork! I know, I know, Christmas dinner in March? Like, gyal it should be spring right? Well,
Neal made reservations for Christmas dinner at the Golden fork in the likelihood that we didn’t make it home for Christmas. But, as lady luck would have it, we did have Christmas dinner with our loved ones (thank heavens), and, the good folk at Golden fork were more than happy to change the reservation to a time more suited for us and voila! here we are 😀
This is our second time enjoying the culinary delights at the Golden fork and it is really one of our fave places on the Island. Plus, Chef Letizia out here in this food streets doing the food god’s work okay! Like, I was secretly hoping that she would still be creating her wonderful croissant as part of her intro and I was not disappointed – it tasted as heavenly as I remembered. Her intro remains a delight – croissant, miso butter and smoked salt, cigarettes gozo cheese ughhhh… so good
Since the restaurant does not serve a ‘taster’ menu, we did what we love to do and sampled a few of the dishes and yep! it was GOOD!. ‘Kusksu’ was the chef’s take on a traditional Maltese soup of broad beans, peas, couscous, cheese and egg. I know what you are thinking there is no way in hell these ingredients make sense 🤨, well, it does; in Chef’s Letizia version. The Kusksu was egg yolk, cheeselet, bacon and chives with the broth poured over, dear Lord it was yummy – wholesome soup at its best!
The Slow cooked Octopus served with wild rice, yeasted bearnaise and lemon puree was not how I envisioned this dish in my mind’s eye. I was expecting a type of battered- fried Octopus leg type thingy magig you know? Like calamari style? I was wrong ha! Instead of wrapped Octopus in batter, it was Octopus wrapped in toasted wild rice which gave it texture, considering, Octopus can be quite chewy. Think Octopus wrap okay and the lemon puree nullified the ‘burnt’ taste of the toasted wild rice, giving this course a savoury, citrus taste! Fettuccine with fish cakes in a prawn bisque (offered as part of the day’s specials) was FLAVOURFUL as was the Rabbit risotto made with rabbit kidney and artichoke!
Venison and Foie ‘Wellington’ was a must try for us because err… foie gras? 🤷♂️😀 It was delicious, pour over sauce with the berries was lush and the venison? Cooked to PERFECTION!
The pudding though? Caramelised brioche with nutmeg ice cream. I mean, I did say Chef out here doing the food god’s work. There is nothing better than warm, sweet and gooey treat in the winter which was accompanied by port/ Riesling type pudding wine! ugh!
One time for man like Jon our maître de. He was ever so gracious and spot on with his wine recommendations. Plus, the petit fours – coconut macaroon, pumpkin seed cookies was boom!
2022 food adventures off with a good start!
Cheers
Ndidi
